In large skillet over medium heat, pour oil and cook onion until translucent. Add garlic, ginger and spices and cook another few minutes. Add vinegar, fruit spread and chickpeas. Next, stir in tomato paste and then add about 1 cup of water. Start adding in kale, a few handfuls at a time and once it has wilted, add more. Add more water if you want to thin out the sauce more. Once all the kale has wilted, serve over brown rice or quinoa.